Vegetable Soup…. Ends in le…. so let’s call it ‘le soup’! lol
Here’s a picture of a rolling boil. Isn’t that interesting? it looks like strings of chicken, but it’s actually just the movement of the soup.
There are so many ways to make vegetable soup. Buy it right out of the can?
NO CHEF!
Yes. People actually do that. Or you can do a combination of Vegetable broth and fresh veggies and by adding spices to it, make it yum! That’s what I like to do. Please make sure you notice what’s in the can, jar or box, calling itself vegetable soup. You’ll find sugar and all kinds of things you can’t pronounce. My recommendation?
YES CHEF?
Pacific organic vegetable broth.
I get the low sodium, because you can always add more salt. And there are times I have bought soup that the only taste there is to it, is the salt. Yech!
I’VE HAD THAT HAPPEN TOO, CHEF!
Oh good. I’m not alone. lol
Yesterday’s blog asked: What mushrooms do you think I used in this soup?
Here’s the list of everything that went into it: Carrots, celery, onions, scallions, shitake, crimini, oyster (ahhh.. there are your 3 mushrooms)! And garlic, fresh parsley, salt, pepper, onion and garlic powder.
It’s a very easy ‘thrown down’. But here’s the first trick: Brown your onions and mushrooms on the stove top. Throw in the rest of the veggies. Season. Then add the broth into that pan to flavor the broth with all those brown bits at the bottom of the pan and stir. If you want to add more things that are yummy? Pan toast some barley. Throw that in. Or maybe some pasta or rice. It’s still vegetarian, even vegan and tastes great!
Second trick? Bring it to a boil to let some of the broth evaporate. That will intensify the flavor. And then let it go low and slow, with a top on it. Give all the flavors a chance to marry! lol Well, that’s what Grandma did, right?
And that’s all the tricks I have up my sleeve for you today! Hey! Tomorrow’s another day and another blog, right?
RIGHT CHEF!
Happy Eating,
Chef Marian